Cozy Buttermilk Pumpkin Pound Cake
This easy and utterly delicious Buttermilk Pumpkin Pound Cake is a moist, tender pound cake, kissed with the perfect blend of fall spices and the secret ingredient for extra tenderness – buttermilk! It's simple to whip up, tastes like a fancy bakery cake, and is perfect for crisp autumn days, cozy evenings, or as a holiday treat.
Equipment
- Bundt pan
- Loaf Pan
- Large mixing bowl
- Electric mixer
- Wire rack
Ingredients
- 1.5 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs room temperature
- 1 cup canned pumpkin puree not pumpkin pie filling
- 0.5 cup buttermilk or ½ tbsp white vinegar/lemon juice + milk to make ½ cup
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp ground ginger
- 0.25 tsp ground cloves
- 0.5 tsp salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour your bundt pan or loaf pan well, using a baking spray with flour if desired.
- Step 2: In a large mixing bowl, combine granulated sugar and softened unsalted butter. Beat with an electric mixer until light and fluffy, appearing pale and airy.
- Step 3: Add the eggs one at a time, beating well after each addition. Then, mix in the pumpkin puree, buttermilk, and vanilla extract until everything is wonderfully blended and smooth.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt, ensuring all spices are evenly distributed.
- Step 5: Gradually add the whisked dry ingredients to the wet mixture. Mix just until everything is combined and no streaks of dry flour remain to avoid overmixing.
- Step 6: Gently pour the batter into your prepared pan, spreading it evenly. Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for about 10 minutes before carefully inverting onto a wire rack to cool completely.
Notes
Substitutions & Additions: For extra texture, fold in ½ cup of chopped pecans or walnuts into the batter. For chocolate lovers, add ½ cup of mini chocolate chips. A simple powdered sugar glaze (powdered sugar + a splash of milk or maple syrup) or a cream cheese glaze can be drizzled over the top once cooled. Feel free to adjust the spice levels to your preference. Swap out half of the vanilla extract for maple extract for an even more autumnal flavor.
Tips for Success: Ensure all ingredients are at room temperature to create a more cohesive and tender batter. Measure flour correctly by spooning it into your measuring cup and leveling it off with the back of a knife to prevent a dry cake. Do not overmix the batter once dry ingredients are added; overmixing develops gluten and can lead to a tough cake. Ovens can vary, so the baking time is a guideline; start checking around the 60-minute mark. Allow the cake to cool completely on a wire rack to set properly and prevent it from becoming gummy or falling apart.
How to Store: If your cake doesn't have a glaze that requires refrigeration (like cream cheese frosting), store it at room temperature wrapped tightly in plastic wrap or aluminum foil, or in an airtight cake keeper, for 3-4 days. If it has a cream cheese glaze or you live in a very warm climate, store it in an airtight container in the refrigerator for up to a week; let it come to room temperature before serving for the best flavor and texture. Pound cakes freeze beautifully; once completely cooled, wrap the entire cake (or individual slices) tightly in plastic wrap, then an additional layer of aluminum foil. Freeze for up to 2-3 months. To thaw, simply unwrap and let it come to room temperature on the counter.